[french]
(white flour/wholemeal
flour)
Make bread with a crispy
crust and texture.
: Timer can be used
for recipes with this
symbol (4-13 hours)
Seeded Rye
‘Rye’-‘Bake’ (3h 30m)
Yeast 2 1/2tsp
Rye Flour 500g (1lb 2oz)
Sugar 2tsp
Oil 3tbsp
Salt 2tsp
Poppy Seeds 2tbsp
Linseeds 3tbsp
Sunflower Seeds 3tbsp
Water 430ml
Rye and Spelt
‘Rye’-‘Bake’ (3h 30m)
Yeast 2tsp
Rye Flour 250g (9oz)
Spelt Flour 250g (9oz)
Honey 2tsp
Oil 3tbsp
Salt 2tsp
Water 360ml
• This loaf has a flat or slightly sunken top.
Spelt
‘Rye’-‘Bake’ (3h 30m)
Yeast 1 1/2tsp
Spelt Flour 400g (14oz)
Honey 1tsp
Oil 3tbsp
Salt 1tsp
Water 300ml
• This loaf has a flat or slightly sunken top.
Fruity Spelt
‘Rye’-‘Bake’-‘Medium’ Crust (3h 30m)
Yeast 1 1/2tsp
Spelt Flour 500g (1lb 2oz)
Honey 1tsp
Oil 3tbsp
Salt 1tsp
Mixed Dried Fruit 150g (5oz)
Mixed Spice 3tsp
Water 360ml
• This loaf has a flat or slightly sunken top.
Seeded Spelt
‘Rye’-‘Bake’-‘Dark’ Crust (3h 30m)
Yeast 1 1/2tsp
Spelt Flour 400g (14oz)
Honey 1tsp
Oil 3tbsp
Salt 1tsp
Linseeds 3tbsp
Poppy Seeds 2tbsp
Sesame Seeds 2tbsp
Water 300ml
• This loaf has a flat or slightly sunken top.
French
‘French’-‘Bake’ (6h)
Yeast 1tsp
Strong White Flour 400g (14oz)
Butter 15g (1/2oz)
Salt 1tsp
Water 290ml
Rustic French
‘French’-‘Bake’ (6h)
Yeast 1tsp
Strong White Flour 275g (10oz)
Strong Wholemeal Flour 75g (3oz)
Rye Flour 50g (2oz)
Butter 15g (1/2oz)
Salt 1tsp
Water 310ml
Bread Recipes
[rye] (SD-255 only)
(rye flour and spelt
flour)
● Remember to use the
kneading blade (rye
bread) for all these
recipes.
● The Raisin nut
dispenser does not
operate on the Rye
programme.
● Put any additional
ingredients directly
into the bread pan at
the start.
● As a result of the
consistency some flour
may remain on the
sides of the loaf, but
this is normal.
● Due to their
consistency, the
kneading blade
will often become
embedded in Rye
Bread loaves. Wait
for the loaf to cool
(to avoid burning
your hands), before
removing the blade
by pressing on the
base of the loaf
and manipulating it
out gently to avoid
damaging the loaf.
: Timer can be used
for recipes with this
symbol (3h 30m-13
hours)
Lemon and Poppy Seed Spelt
‘Rye’-‘Bake Repid’-‘Dark’ Crust (1h 55m)
Yeast 1 1/2tsp
Spelt Flour 400g (14oz)
Milk Powder 2tbsp
Honey 1tsp
Oil 3tbsp
Salt 1tsp
Poppy Seeds 3tbsp
Grated Zest from Lemon 1
Lemon Juice 30ml
Water 280ml
• The lemon and poppy seed loaf will have a
closer texture than the standard spelt loaf.
[italian]
(white flour)
Make light bread for
enjoying with pasta, etc.
● The Raisin nut
dispenser does not
operate on the Italian
programme.
● Put any additional
ingredients directly
into the bread pan at
the start.
● Passata is a thick
tomato sauce that
is usually near the
pasta sauces in
supermarkets.
: Timer can be used
for recipes with this
symbol (4-13 hours)
Easy Ciabatta
‘Italian’-‘Bake’ (4h 30m)
Yeast 1tsp
Strong White Flour 500g (1lb 2oz)
Sugar 1tsp
Olive Oil 3tbsp
Salt 1tsp
Water 300ml
Green Pesto, Onion and Garlic
‘Italian’-‘Bake’ (4h 30m)
Yeast 3/4tsp
Strong White Flour 350g (12oz)
Polenta 50g (2oz)
Sugar 1tsp
Salt 1/2tsp
Green Pesto 2tbsp
Onion, chopped and
softened with 1tsp oil
75g (3oz)
Garlic clove, finely
chopped
2
Water 250ml
Mushroom and Pancetta
‘Italian’-‘Bake’ (4h 30m)
Yeast 3/4tsp
Strong White Flour 400g (14oz)
Sugar 1tsp
Butter 15g (1/2oz)
Salt 1/2tsp
Cep Mushrooms,
soaked
25g (1oz)
Pancetta, cooked
and chopped
25g (1oz)
Water 280ml
Oregano and Olive
‘Italian’-‘Bake’ (4h 30m)
Yeast 3/4tsp
Strong White Flour 400g (14oz)
Sugar 1tsp
Olive Oil 2tbsp
Salt 1/2tsp
Oregano 1tbsp
Black Olives,
chopped
50g (2oz)
Water 280ml
Three Cheeses
‘Italian’-‘Bake’ (4h 30m)
Yeast 3/4tsp
Strong White Flour 400g (14oz)
Sugar 1tsp
Salt 1/2tsp
Dolcelatte 50g (2oz)
Parmesan
Cheese,grated
25g (1oz)
Mozzarella 50g (2oz)
Water 240ml
Sundried Tomato and Parmesan
‘Italian’-‘Bake’ (4h 30m)
Yeast 3/4tsp
Strong White Flour 400g (14oz)
Sugar 1tsp
Salt 1/2tsp
Parmesan Cheese,
grated
50g (2oz)
Sundried Tomatoes
in Oil, chopped
75g (3oz)
Water 270ml
White Sandwich
‘Sandwich’-‘Bake’ (5h)
Yeast 1/2tsp
Strong White Flour 400g (14oz)
Sugar 1tsp
Butter 15g (1/2oz)
Salt 1tsp
Water 280ml
[sandwich]
Make bread with a soft
crust and texture.
: Timer can be used
for recipes with this
symbol (4-13 hours)
Brown Sandwich
‘Sandwich’-‘Bake’ (5h)
Yeast 1/2tsp
Strong Brown Flour 400g (14oz)
Sugar 1tsp
Butter 15g (1/2oz)
Salt 1tsp
Water 290ml
Wholemeal Sandwich
‘Sandwich’-‘Bake’ (5h)
Yeast 1/2tsp
Strong Wholemeal Flour 400g (14oz)
Sugar 1tsp
Butter 15g (1/2oz)
Salt 1tsp
Water 310ml
Granary
®
Sandwich
‘Sandwich’-‘Bake’ (5h)
Yeast 1/2tsp
Strong Granary Flour
400g (14oz)
Sugar 1tsp
Butter 15g (1/2oz)
Salt 1tsp
Water 280ml
Tomato Focaccia
‘Italian’-‘Bake’ (4h 30m)
Yeast 3/4tsp
Strong White Flour 400g (14oz)
Sugar 1tsp
Olive Oil 1tbsp
Salt 1tsp
Passata 150ml
Water 120ml
*Green Pitted Olives 50g (2oz)
*
Sundried Tomatoes,
chopped
50g (2oz)
